CROCKPOT TURKEY BREAST & GRAVY
Find out more at: TheFoodNanny.com
INGREDIENTS:
– 2 medium onions
– 3-4 pound boneless turkey breast, thawed
– 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon French salt
– 1 1/2 teaspoons poultry seasoning
– 1/2 teaspoon dried Italian Seasoning
– 1/2 cup chicken broth
For the gravy:
– Drippings from crockpot + enough chicken broth to make 2 cups of drippings total.
– 4 Tablespoons (1/2 stick) butter
– 1/4 cup Kamut flour
– 1/2 teaspoon French Sea salt
– Pinch of pepper
DIRECTIONS:
1) Peel 2 medium onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
2) Pat the 3-4 pound boneless turkey breast, thawed dry with paper towels.
3) In a small bowl, stir together 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature, 1 teaspoon garlic powder, 1 teaspoon onion powder,1 teaspoon French salt, 1 1/2 teaspoon poultry seasoning, 1/2 teaspoon Italian Seasoning
4) Rub this all over the turkey breast.
5) Place the turkey skin side up into the slow cooker. Add in 1/2 cup chicken broth to the bottom with the onions. Cover and cook for 5-6 hours on low or 2-3 hours on high.
6) It is done when an internal temperature reaches 165F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks (just keep in mind, the longer it cooks, it will fall apart when you go to pull it out).
7) Optional: place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown (don’t walk away from the oven.) Let sit for 10 minutes before slicing to serve. This gives a great color to make it more brown on top.
8) To make a gravy, pour the drippings (not including the onions) into a 2-cup measuring cup. Skim off the fat if desired.
9) If you do not have 2 cups of drippings, then add enough chicken broth into the measuring cup until you have 2 cups of liquid.
10) In a small skillet or saucepan, melt 4 Tablespoons (1/2 stick) unsalted butter. Whisk in 1/4 cup Kamut flour and cook for 1 minute.
11) Slowly stream in the broth/drippings while constantly whisking to avoid lumps. Season with French salt and 1/4 teaspoon pepper to taste.
12) Cook until simmering and thickened. Taste and adjust seasoning if necessary.